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  • 2014/06/14
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Šopska salata and Becka šnicla ;)

レシピ
材料・調味料 (7 人分)
Thin veal cutlets
1 pound
Salt
1/2 tsp
Freshly ground pepper
1/8 tsp
All-purpose flour
1/3 cup
Eggs lightly beaten
2
Fine dry bread crumbs
1 cup
Butter
3tbs
Vegetable oil
3tbs
Lemon sliced into thin wedged
1
Shopska salad
Red paprika
2
Chili pepper
1
Onion
1
Cucumbers
2
Tomatoes
4
Salt
To taste
Sunflower oil
3tbs
Cottage cheese
100g
Parsley
Sprinkle
作り方
1
Becka šnicla
Season each veal cutlet with salt and pepper(both sides). Let stand at room temperature for 10-15 min.
2
In the meantime, prepare your work area. You will need 3 plates - add the flour to the first one, add the eggs to the second one, and add the bread crumbs to the third plate. Arrange the plates in a row, close to the stove.
3
Heat the butter and oil in a large, heavy skillet or pan over moderately high heat for about 2min. For each veal cutlet, coat the cutlet with flour, dunk it in the eggs, then coat it with bread crumbs. Put the coated veal cutlet immediately in the hot skillet. Cook each side for about 3min. or until each side is a deep golden brown.
4
Remove the schnitzel and place on a plate lined with paper towels (to absorb any extra oil). Keep warm. Serve the schnitzels warm with lemon slices.
5
Šopska salata
Wash and pat dry paprika and chili peppers, and bake on the stove on all sides. Cool, clean the skin, remove the pedicles and deseed them.

Clean the onion, wash and dice. Peel the cucumbers, wash and cut in slices. Wash the tomatoes and slice them.

Put the prepared vegetables in a bowl, salt to taste, season with sunflower oil and mix. Cover with grated with cheese and finely chopped parsley. Serve.
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